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My review
Jade Garden Soup
CORWYNN DARKHOLME
"This is a very savory cold soup! Garnish with dill weed, sour cream and paprika."
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Ingredients
1 d 1 h 10 m servings 103 calsOriginal recipe yields 7 servings (6 to 8 servings)
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Directions
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Ready In
- Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
- Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
- Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.
Nutrition Facts
Per Serving: 103 calories; 4.7 g fat; 13.9 g carbohydrates; 2.3 g protein; < 1 mg cholesterol; 630 mg sodium. Full nutrition
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Reviews
Read all reviews 1112 Ratings
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Most helpful positive review
5/6/2009
Admittedly, I was bit skeptical but delivered a bunch of butter lettuce that I didn't know what to do with, so I found this recipe. I am glad I tried it, this recipe is awesome. The flavor is am...
Most helpful critical review
11/11/2013
I came across this recipe to use up a bunch of produce I had around. In general I like that it's quite a healthy recipe, but overall it just tasted rather bland and felt like it was missing some...
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5/6/2009
Admittedly, I was bit skeptical but delivered a bunch of butter lettuce that I didn't know what to do with, so I found this recipe. I am glad I tried it, this recipe is awesome. The flavor is am...
6/29/2007
This is a great recipe if your fridge is out of control! I used the recipe as a base and made a few changes because of what I needed to use up. I started by using 8 cups of low-sodium chicken br...
5/7/2003
This soup is really good, although I thought it tasted better hot. It was easy to make, though, and it's very pretty, too.
4/14/2010
I chose to only blend the lettuce, spinach, and parsley because I like a more chunky soup. It had a good flavor but next time I think I will replace some of the parsley with cilantro for a diffe...
8/17/2009
I started making this recipe, intending to do as it says and blend the soup. Then realized that I didn't have a blender available!! (cooking at my boyfriend's condo) So I threw a little more ric...
2/10/2011
When I saw the title of the recipe I thought it may have an Asian/Oriental twist but then it didn't seem like it upon reading the ingredients. So given what was in my fridge, I thought I'd give...
2/22/2012
O M Gosh! The beauty of this soup is surpassed only by its unexpected layers of delicious flavors. The green is shattering, and when I added the dollop of sour cream and the paprika, I w...
8/8/2012
This soup was delicious! My boys especially loved it and gobbled it up! I had a ton of butter lettuce and parsley from our CSA that I needed to use up and this was the perfect recipe to use th...